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    GlacÚ Fruit

    Source of Recipe

    from How to Dry Food by Deanna DeLong

    * Exported from MasterCook *

    GlacÚ Fruit

    Recipe By :Katie
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds prepared fruit
    2/3 cup sugar
    1/2 cup light corn syrup
    2 cups water
    1 1/4 cups sugar
    2 cups sugar
    1 cup sugar

    First Day: Combine the 2/3 c. sugar, 1/2 c. corn syrup, 2 c. water; add fruit. Heat to 180F on a candy thermometer. Remove from heat. Cool, cover and let stand at room temperature 18-24 hours.

    Second day: Carefully remove fruit from syrup with a slotted spoon. Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat. With a large metal spoon, skim foam from surface of syrup. Add fruit to syrup and heat to 180F. Remove from heat. Cool, cover and let stand at room temperature 18-24 hours.

    Third day: Repeat process of second day, but use 2 c. sugar.

    Fourth day: Repeat, but use 1 c. sugar.

    After final standing time, remove fruit from syrup. Place in colander and rinse with cold water. Dry on drying trays at 120F - 140F until fruit is leathery and has no pockets of moisture. Drying time will be 1/4 that of fresh fruit because so much moisture is replaced by sugar.

    Source:
    "How To Dry Fruit"

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    NOTES : To glacÚ citrus peel use 3/4 pound fruit and halve other ingredients.

    The syrup that's left makes great pancake syrup. Bring to boil and skim off foam. You can process it in a hot water bath for 5 minutes.



 

 

 


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